Grilling and wine
It’s officially bbq season, and well, it’s always wine season if you ask me. I know plenty of people grill all year round, myself included, but it’s just so much better when it’s warm and sunny out. Meal time seams simpler, less mess, and you can enjoy a great glass of wine in the sunshine on the deck while the sizzle and smoke fill the air. And while there is nothing better than fresh vegetables grilled with the lively flavour of lime infused olive oil or a steak cooked to perfection, the smokey flavour can make it a little tricky to balance the flavours of the food with wine. A simple and fairly safe rule of thumb is, foods with smokey flavours go really well with well-oaked wines, like a hearty Cabernet or California Chardonnay. Spicy sauces go well with sweeter, fruitier wines, like Riesling, that tone down the heat, and salty foods pair well higher acid wines, like Sauvignon Blanc or Pinot Noir. Citrusy Sauvignon Blancs and unoaked Chardonnays are your best match for anything you would squeeze lemon on, like grilled shrimp, fish or vegetables.
Here's a link to a good article on the topic, cheers!